Halley and I made these cupcakes for Camille’s birthday celebration at work. Originally, we were supposed to make carrot cake cupcakes, but after a couple technical issues and a trip to the grocery store we decided on making pumpkin cupcakes. After all, it is the season for pumpkin.
Recipe adapted from www.joyofbaking.com. This recipe makes 12 cupcakes, but we doubled the recipe when we made it.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup solid packed, canned pumpkin puree
Cream cheese frosting
- 8 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups confectioners sugar
- Preheat oven to 350 degrees. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
- In a large bowl, sift together the flour, baking soda, ground cinnamon, and salt.
3. With your electric mixer or hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after addition. Beat in the vanilla extract. Scrape down the sides of the bowl.
4. With the mixer on low speed, alternately add the flour mixture and pumpkin puree.
5. Fill the muffin cups evenly with the batter. Place in the oven and bake for about 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Allow cupcakes to cool.
6. For the frosting, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar. Beat until fluffy.
7. Pipe or spread the frosting on the cupcakes. Top with toasted nuts, candy corn, or Halloween sprinkles.
Happy Birthday, Camille!